Sunday, April 10, 2011

Monkey Bread

Nut-Free Monkey Bread


“Making monkey bread lets kids do what they do best - play with their food - while they create something yummy.” I must be a kid then. Because I love getting my hands into food and I love creating something yummy, preferably something sweet! Naturellement, I loved making this. The yeast-scent of the bread, the cinnamon-sugar coating. It's one of those types of bread you can serve for breakfast/lunch/dessert and secretly snack in between those meals as well. Rating: 5- out of 5.




Monkey Bread: Martha Stewart Kids

Ingredients for bread:
- ¼ cup warm water
- 3 ¼ cups flour
- 1 large egg
- 1 teaspoon salt
- ¼ cup granulated sugar, plus pinch for yeast
- ¾ cup milk, warmed
- 2 tablespoons shortening, plus more for pan and bowl
- 1 package yeast

Ingredients for coating:
- 1 stick butter, melted
- ½ cup nuts, chopped (I omitted the nuts, I prefer monkey bread nut-free)
- 2 teaspoons ground cinnamon
- ¾ cup light-brown sugar

Ingredients for icing: (I omitted the glaze; as if monkey bread isn't sugary enough)
- 2 cups confectioners' sugar
- ¼ cup milk

Instructions:
- Put the warm water and a pinch of sugar in small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
- Place shortening, warm milk, sugar, salt, and egg in mixer bowl. Grease Bundt pan and a medium bowl.
- Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.
- Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons of nut mixture in Bundt pan. Cut dough into ½-inch pieces. Roll into balls.
- Dip balls in butter, then roll in nut mixture; place in prepared Bundt pan.
- Cover with plastic wrap; let rise about 1 hour or until doubled in size.
- Preheat oven to 350 degrees. Bake 30 to 35 minutes. Let cool 15 minutes in pan.
- Turn bread out of pan; cool 20 minutes on rack or plate.
- Make icing: In small bowl, stir milk into confectioners' sugar. Drizzle over bread.


Monkey bread ...

Nut-Free Monkey Bread

Pinch-me cake ...

Nut-Free Monkey Bread

African coffee cake ... sticky bread ... golden crown ... bubbleloaf ...

or whatever you want to call it, it is delish!

14 comments:

cakeje van eigen deeg said...

oh wow this looks delicious!!

Lucie said...

Mmm! Definitely trying this out in the weeks to come. I love monkey bread and must be a kid at heart too :)

Shareena said...

this is the first time I heard of monkey bread!
looks so tempting!!
yuummyyyuummm!!

Giuky said...

davvero delizioso!!:)

High Heeled Life said...

This is great!! we have used the William Sonoma boxed recipe to entertain friends (and their children) ... and this is wonderful to be able to create it from scratch .. thanks so much for sharing this recipe!!! Happy Sunday ..xo HHL

Mariel Torres said...

i LOVE monkey bread! and this one looks absolutely delicious

Shannon Riley said...

This looks great! :D

Francy said...

yummy yummy gnam gnam!!!
xo xo
Francy
www.labarbeapapa-francy.blogspot.com

Dianne said...

I've never heard of Monkey Bread before - it looks delish!

Chele said...

I LOVE monkey bread. I'll be giving this variation a try for sure.

Sandy at Ooh La Frou Frou said...

Nothing like the yeast smell emanating from a kitchen! Divine!

ABowlOfMush said...

Yum, I love monkey bread! Never made it before but would love to!

Looks gorgeous!

Sandy at Ooh La Frou Frou said...

Thanks, lovely, for stopping by the blog & leaving your sweet comment. A little response waits for you, as always, for the next time you're by. Have a wonderful rest of the week! xo

Sandy
http://oohlafroufrou.blogspot.com

Avanika [YumsiliciousBakes] said...

I've never eaten or made monkey bread, though I've seen it around a lot! This looks amazing, makes me want to run to the kitchen immediately!